Best 3 Jaew Bong Lao Chili Paste Recipes

Jaew bong lao chili paste is a fiery and flavorful condiment that is sure to add a kick to any meal. With its blend of spices, herbs, and chilis, it is a staple in Lao cuisine and has become increasingly popular in recent years. Packed with umami, it is a versatile ingredient that can be used as a dipping sauce, marinade, or even a cooking paste. Whether you are looking to add some heat to your favorite dishes or explore the vibrant flavors of Southeast Asia, this recipe will provide you with all the information you need to make your own mouthwatering jaew bong lao chili paste at home.

Here are our top 3 tried and tested recipes!

CHILI PASTE

Chili Paste image

This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of them sound very yummy!

Provided by Lacy S.

Categories Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
1/2 green chili pepper (or more)
5 garlic cloves (finely crushed)
3 tablespoons mild chili powder
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon

Steps:

Mix 1/2 teaspoon of each fruit zest and all the juices with other ingredients.
Add more spices if desired.
Let stand at least 30 minutes before using (it should thicken).

Nutrition Facts : Calories 46.7, Fat 2.4, SaturatedFat 0.3, Sodium 320.9, Carbohydrate 7.1, Fiber 2.4, Sugar 0.7, Protein 1

JAEW BONG--LAO CHILI PASTE

Jaew Bong--Lao Chili Paste image

From vegetarianrecipesandcooking.com, for ZWT 9--"Jeows or dips are found accompanying sticky rice at every meal in Laos. This special chili paste is indigenous to the ancient city of Luang Prabang. We've removed the usual dried water buffalo skin in this recipe. Serve with sticky rice and fried khai pene, a Mekong river weed." Prep time includes time for garlic to dry and maturing time.

Provided by smellyvegetarian

Categories Easy

Time P3DT20m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup ground galangal
1/2 cup chili powder
2 lbs garlic, peeled and minced
1 cup soy sauce
1 cup sugar

Steps:

Place chopped garlic on a pan and dry in sun for 1 day.
Fry garlic in oil until brown and crispy. Drain.
Pound garlic into a paste and combine with other ingredients, stirring until mixture is smooth.
Place mixture in saucepan and cook over medium heat for 20 minutes until a paste has formed.
Place in refrigerator covered for 2 days to mature.

Nutrition Facts : Calories 2482.5, Fat 14.1, SaturatedFat 2.4, Sodium 17306.8, Carbohydrate 548.4, Fiber 43.9, Sugar 218.2, Protein 96.7

KAIPEN WITH JAEW BONG DIP

Kaipen With Jaew Bong Dip image

Provided by Florence Fabricant

Categories side dish

Time 30m

Yield 4 or more servings

Number Of Ingredients 8

Ingredients

1/2 cup vegetable oil
1/4 cup finely chopped ginger
1/2 cup garlic, peeled and sliced, about 1/2 head
1/4 cup sugar
2 tablespoons dried chili flakes, or to taste
1/4 cup Thai or Vietnamese fish sauce
1 tablespoon minced beef jerky, optional
1 sheet kaipen, cut in rectangles 2 by 4 inches

Steps:

Heat 2 tablespoons oil in skillet. Add ginger, and sauté over low heat until it starts to turn translucent. Add garlic, and stir until golden. Drain well, and spoon ginger and garlic from skillet to mortar. Pound to a paste.
Pour off all but thin film of oil from skillet. Add sugar, chili and fish sauce. Cook over very low heat about 5 minutes, stirring constantly, until sugar dissolves and sauce becomes syrupy. Stir in ginger and garlic and jerky, if using, and cook a minute or so longer to form thick sauce. Check seasoning; add more chili or fish sauce if needed, so that dip is quite spicy with a salty tang. Set aside to cool to room temperature.
In clean skillet, heat remaining oil to very hot. Fry kaipen briefly, turning once, until crisp. Fold and place on paper towels to drain. Cool to room temperature, and serve with jaew bong dip.

Tips:

To make the chili paste, you will need a mortar and pestle. If you don't have one, you can use a food processor, but the texture of the paste will be different.
Be sure to wear gloves when handling the chilies, as they can irritate your skin.
If you want a spicier chili paste, use more chilies. If you want a milder paste, use fewer chilies.
You can adjust the amount of other ingredients, such as garlic, shallots, and shrimp paste, to taste.
The chili paste can be stored in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Jaew bong lao is a versatile chili paste that can be used as a condiment, marinade, or dipping sauce. It is a staple ingredient in many Lao dishes, and it can also be used to add flavor to Thai and Vietnamese dishes. With its bold flavor and complex aroma, jaew bong lao is sure to become a favorite in your kitchen.